NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

0.25 cup Unsweetened almond milk

1 tsp Arrowroot powder

1 tsp Fresh thyme

PREPARATION

• 1

  Place the chicken breast in a medium bowl, pour in the buttermilk, and let it marinate for 20 minutes to tenderize.

• 2

  In a shallow dish, whisk together the whole wheat flour, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, dredge it thoroughly in the flour mixture, and coat it evenly with the avocado oil.

• 4

  Place the chicken in the air fryer and cook at 375°F for 12 to 15 minutes, turning halfway through, until the exterior is golden.

• 5

  While the chicken cooks, whisk the almond milk and arrowroot powder in a small saucepan over medium heat until the mixture thickens into a gravy.

• 6

  Stir the fresh thyme into the gravy and serve it immediately over the hot, crispy chicken.